Are you tired of running out of glutinous rice flour? Don’t worry! There are various glutinous rice flour substitute ideas.
Glutinous rice flour, also known as sticky rice flour, is a popular ingredient in many Asian desserts and dishes.
Its ability to bind substances together and distinctive texture have made it a big star. Yet it’s not always in everyone’s cupboards or on the shelves of every supermarket.
So I’ll list the finest glutinous rice flour replacements for cooking and baking.
What is glutinous rice flour?
Sticky or sweet glutinous rice is used to make glutinous rice flour, also known as sweet rice flour.
This rice is sticky due to its high amylopectin level, a starch different from the gluten found in wheat, barley, and rye. This makes sticky rice flour a popular gluten-free baking ingredient.
Sweet glutinous rice flour is very popular in Asian countries, especially in Japanese, Chinese, and Korean cuisines. It’s an essential element in mochi, tiny, chewy rice cakes created by crushing sticky rice.
It’s used to produce zongzi, Chinese rice dumplings prepared by wrapping sticky rice and fillings in bamboo leaves and steaming. Glutinous rice flour is also used to make Korean rice cakes called tteok.
In gluten-free baking, rice glutinous flour can be used as a thickening agent. It makes baked items chewy and stretchy with its glutinous texture. It’s used in pizza crusts, pie crusts, gluten-free bread, cookies, and cakes.
Sweet rice flour is a versatile ingredient. It’s available in most Asian grocery stores and health food stores and used in many dishes due to its unusual chewy texture and binding characteristics.
Best glutinous rice flour substitute ideas
- Mochiko sweet rice flour
Mochiko rice flour is processed by soaking, steaming, and grinding short-grain glutinous rice into a fine powder. The greater starch concentration of mochiko rice flour sets it apart from regular rice flour.
Japanese rice cakes, mochi, and dumplings, among many other meals, benefit greatly from the use of mochiko rice flour. Like sweet rice flour, it has a somewhat sweet flavor and a stretchy consistency.
It has a similar stretchy texture to sweet rice flour, and its slightly sweet flavor gives a new dimension to your favorite recipes.
Because of its significantly coarser texture compared to glutinous rice flour, mochiko sweet rice flour can alter the final product’s taste.
- Tapioca starch (tapioca flour)
Tapioca flour, made from cassava plant roots, is gluten-free. It can replace sticky rice flour because of its consistency.
Tapioca flour can be used in dumplings, noodles, and bread! It has a neutral flavor that won’t overpower the other ingredients.
It’s important to remember that tapioca starch tends to thicken more rapidly. Hence, use less tapioca starch than sticky rice flour.
Otherwise, it’s a perfect match!
I’ve tried making milk mochi with ta and it was definitely different from the traditional version, but still good!
Cornstarch’s versatility as a thickener has led to its use in a wide range of culinary preparations. The endosperm of a maize kernel is ground into a fine powder.
Instead of using glutinous rice flour, you can use cornstarch because it has a neutral flavor and won’t overpower the meal.
Cornstarch and glutinous rice have quite distinct thickening qualities, so keep that in mind. Hence, less cornstarch should be used.
In my piece on alternatives to corn flour, I also included cornstarch. Read on to learn more details!
- White rice flour
In many recipes, ordinary rice flour can be used in place of sticky rice flour (including mochi, rice cakes, and dumplings).
The success of sticky rice flour relies on the rice flour’s texture, therefore keep that in mind. For example, brown rice flour has a heartier feel than white rice flour.
Using rice flour instead of sticky rice flour will require more liquid than is called for in the recipe.
- Potato starch
Potato starch – a fine white powder derived from potatoes. It thickens sauces, soups, and gravies and replaces sticky rice flour in dumplings, noodles, and bread.
Potato starch can replace glutinous rice flour in recipes that need a chewy, sticky feel. It’s also gluten-free.
- Arrowroot starch
Arrowroot starch is a fine white powder made from arrowroot roots. It thickens sauces, soups, and gravies and replaces sticky rice flour in cakes and biscuits.
Arrowroot powder is a fantastic replacement for light, delicate dishes due to its neutral flavor and smooth texture.
- Sweet potato starch
Sweet potato starch – a fine white powder derived from sweet potatoes. Korean noodles and rice cakes use it because of its sticky texture.
In sticky, chewy dishes, sweet potato starch can replace glutinous rice flour. It’s also a naturally gluten-free ingredient.
The taste of sweet potato by itself is outstanding. Check out these substitutes for sweet potato if you ever find yourself short on this item.
- Chickpea flour
Chickpea flour (gram flour) is ground chickpeas. Indian and Middle Eastern cuisine uses it to produce falafel and pakoras.
Chickpea flour can replace sticky rice flour in dumplings and pancakes. Its nutty taste and somewhat gritty texture make it an ideal replacement for rich, substantial dishes.
Here you will find information on alternatives to chickpeas and chickpea flour. Check them out for some excellent options!
- Cassava flour
Cassava flour comes from cassava roots. Bread, noodles, and pastries can be made using this sticky rice flour-like flour.
Cassava flour is a fantastic replacement for rich, full meals because of its somewhat sweet taste and dense texture. It’s also gluten-free.
How to make glutinous rice flour?
Time needed: 40 minutes.
How to produce sticky rice flour at home:
Rinse sticky rice in cold water until clear.
Soak rice for 4-6 hours or overnight.
After draining, lay the rice on a clean cloth to dry for 20–30 minutes.
Powder the dry rice in a blender or food processor.
To eliminate coarse grains, sift rice flour through a fine-mesh sieve.
Keep flour in an airtight container in a cold, dry area.
Using handmade glutinous rice flour, you can make mochi, rice cakes, and dumplings at home.
Sweet rice flour substitute FAQs
Yes, rice flour is gluten free.
Potato starch is a great substitute for glutinous rice flour in kimchi.
Yes, you can use cornstarch instead of glutinous rice flour for mochi. Cornstarch should be used in lower amounts since it thickens differently. Also, without glutinous rice flour, your mochi won’t be as chewy.
No, it’s not a 1-to-1 replacement. Glutinous rice flour is gluten-free and chewy, whereas all-purpose flour gives baked products structure and elasticity.
No, regular rice flour is not the same as glutinous rice flour. Regular rice flour is created from long-grain white or brown rice, whereas glutinous rice flour is made from sticky rice.
BOTTOM LINE: If you run out of sticky rice flour, you can rely on these options. The finest sweet rice flour substitutes include tapioca starch, cornstarch, ordinary rice flour, potato starch, arrowroot flour, sweet potato starch, and chickpea flour. Experiment to discover the best substitution for your recipe!
Which is your favorite type of flour in baking? Feel free to share your thoughts in the comments!